1. Sweet Shallot Shrimp


    from Fresh Ideas with Leigh Ann / Added

    300 Plays / / 0 Comments

    Shallots and cayenne pepper share in flavoring this succulent shrimp dish. Cooking shrimp in the shell adds great flavor, and helps retain moisture.

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    • Landmark Hospitality | Mascarpone Gorgonzola Ravioli | Liberty House, Jersey City NJ


      from Landmark Hospitality / Added

      Chef Ken Trickilo of Liberty House in Jersey City shows us how to make simple and tasty Mascarone Gorgonzola Ravioli. Music: Moods and Grooves Vol.10 - Ocean 12

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      • Tropical Foods "Flavors of Fall" Culinary Competition


        from Blue Motion Studio, Charlotte NC / Added

        18 Plays / / 0 Comments

        Tropical Foods held the Flavors of the Fall Recipe Contest with the culinary students at the Charlotte Campus of Johnson & Wales University. Tropical challenged chefs to create an original recipe using one of Tropical's snack mixes as an ingredient. The competition offered culinary students a chance to win over $1,200 in cash prizes in addition to gaining exposure to the local culinary community. Ten finalists competed in the live event tasting and prepared their dishes for a tasting audience and panel of culinary expert judges. Judges include Jon Fortes, Executive Chef at Mimosa Grill; James Satterwhite, Executive Chef at Charlotte Country Club; Tessia Harman, Pastry Instructor at CPPC; Amy Tormey with Compass Group; and Carolyn Bennett, owner of Tropical Foods and creator of the Tropical snack mixes. (Via Tropical Foods Youtube Page) In Collaboration with Media Bonsai.

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        • Amor a Primeira Mordida Episódio 01: Bar da Lora


          from minduim filmes / Added

          63 Plays / / 0 Comments

          Amor a primeira mordida: O Porco é composto de filmes originais que cumprem o objetivo de documentar de forma leve e divertida a carne de porco em suas multiplas facetas no cenário gastronômico de Minas Gerais. Os episódios despertam a curiosidade e aguçam o paladar frente aos pratos e simpatia dos chefs e apresentadores do programa. Keylla Garcia e o chef Bruno Pugschitz percorrem a trilha do porco em busca de formas de preparo inusitadas e típicas. A Busca deles começa no tradicional Mercado Central em Belo Horizonte. Lá eles se encontram com a "Lora" - chef e proprietária do Bar da Lora - que irá preparar a tradicional Linguiça de Chouriço.

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          • Pizza Dough Recipe from FreeCookingDemos.com


            from Modern Era Weddings / Added

            Here's a story about how to make the world's best fresh pizza dough, recorded at the FreeCookingDemo.com studios in Pittsburgh, PA.

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            • Red Velvet


              from Ofelia Bakery / Added

              232 Plays / / 0 Comments

              www.ofeliabakery.com Vídeo receta de la Red Velvet. Grabado en agosto 2011. Vídeo realizado por Gonzalo Posada León: http://vimeo.com/gonzaloposada Música: "Baby I'm a fool" de Melody Gardot. Red Velvet video recipe. Recorded in august 2011 by Gonzalo Posada León: http://vimeo.com/gonzaloposada Music: "Baby I'm a fool" by Melody Gardot

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              • Bejeweled Brussels Sprouts! GlutenFreeHappyTummy


                from Caralyn Collar / Added

                15 Plays / / 0 Comments

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                • Cheese and Sausage Flat Bread


                  from RhodesBread / Added

                  5 Plays / / 0 Comments

                  Fabulous Flat Bread with zesty sausage and three different cheeses. Full Recipe: http://www.rhodesbread.com/recipes/view/2279

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                  • Roasted Eggs - Запеченная яичница


                    from Anabanana / Added

                    166 Plays / / 6 Comments

                    Видео-рецепт от Улич Анны: запеченная яичница. Подробное описание в блоге http://ulich-a.livejournal.com Видео снималось на Canon 60D + Canon EF 24-105 f/4L IS USM Монтаж в final cut pro x

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                    • Syrian-American brothers remember Brooklyn


                      from American Food Roots / Added

                      119 Plays / / 0 Comments

                      When I was a kid, we used to visit my grandmother in Brooklyn every Sunday, and I always wished I could have grown up there. It all seemed so romantic: stickball in the street, fishing in the pond at Prospect Park, taking the bus – the city bus – to school. At least that’s the way my Dad always told it. My dad’s Brooklyn had changed by the time I was visiting in the 1970s. But the food had stayed the same. Every Sunday we would open the door to my grandmother’s building and a wave of garlic and lemon would waft down the marble staircase from her third-floor walk up. No matter how cold it was outside, it would always be steamy and warm in the foyer, filled with the aroma of whatever Sittau – the Arabic word for “grandma” – was making. At the beginning of the 20th century, when my grandfather came to the United States from Aleppo, Syria, most of the Arabs in America were Christians from the cities of Syria and the area that is now Lebanon. The Syrians were great peddlers and later became shopkeepers, merchants and manufacturers, often in the garment and shoe industries. My grandfather, Giddau in Arabic, sewed in New York’s garment district and there’s an apocryphal story about how he invented some key part of today’s sewing machines that the evil shop boss patented under his own name. My father’s uncle owned a shoe business that sold to starlets. His other uncle owned a liquor store, where my dad worked as a delivery boy in the summers. Sittau died more than 20 years ago, just as I became old enough to really ask her questions. Giddau died when I was a child. So all that really connects me to that world is the food – and the stories that my dad and my uncle can still tell. Here they are talking about two of my favorite dishes, fowleh ou zath (green beans in tomato sauce) and yebrat (lamb-stuffed grape leaves.) For recipes, go to www.AmericanFoodRoots.com

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